U.S. patent application number 11/846079 was filed with the patent office on 2008-03-06 for baking device and method thereof for controlling a reliable browning level.
This patent application is currently assigned to FEGO PRECISION INDUSTRIAL CO., LTD.. Invention is credited to CHIN-HSIUNG CHANG, YU-KAI CHEN, CHI-REN HUNG, MING-HUI JAO.
Application Number | 20080057170 11/846079 |
Document ID | / |
Family ID | 39151957 |
Filed Date | 2008-03-06 |
United States Patent
Application |
20080057170 |
Kind Code |
A1 |
CHEN; YU-KAI ; et
al. |
March 6, 2008 |
BAKING DEVICE AND METHOD THEREOF FOR CONTROLLING A RELIABLE
BROWNING LEVEL
Abstract
The present invention discloses a baking device and method
thereof for controlling a reliable browning level and a baking
method which controls the parameters of a browning level of a
baking device in order to reach the browning level desired by a
user. The baking device of the present invention includes a
temperature sensor, a weight sensor or an impedance sensor to judge
the current browning level of a baked food by the difference in
temperature, the weight or the impedance of the baked food. It then
compares the results with the reliable browning level stored in the
microprocessor of the baking device. The comparing result of the
current browning level and the reliable browning are used as a
basis of whether to continue to heat the thermal grid or not.
Inventors: |
CHEN; YU-KAI; (CHIA-YI,
TW) ; CHANG; CHIN-HSIUNG; (TAICHUNG COUNTY 413,
TW) ; HUNG; CHI-REN; (YUNLIN COUNTY 652, TW) ;
JAO; MING-HUI; (NANTOU COUNTY 542, TW) |
Correspondence
Address: |
ROSENBERG, KLEIN & LEE
3458 ELLICOTT CENTER DRIVE-SUITE 101
ELLICOTT CITY
MD
21043
US
|
Assignee: |
FEGO PRECISION INDUSTRIAL CO.,
LTD.
TAICHUNG
TW
|
Family ID: |
39151957 |
Appl. No.: |
11/846079 |
Filed: |
August 28, 2007 |
Current U.S.
Class: |
426/416 ;
99/331 |
Current CPC
Class: |
A47J 37/085
20130101 |
Class at
Publication: |
426/416 ;
99/331 |
International
Class: |
A23P 1/00 20060101
A23P001/00; A47J 37/06 20060101 A47J037/06 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 5, 2006 |
TW |
95132782 |
Claims
1. A baking device for controlling a reliable browning level,
comprising: a power converter converting an input AC power supply
into a DC power supply; a thermal unit electrically connected to
the power converter to heat food; a temperature sensor electrically
connected to the thermal unit to detect the temperature of the
food; a environment temperature sensor detecting the interior
temperature of the baking device; and a microprocessor electrically
connected to the temperature sensor and the environment temperature
sensor receiving the temperature of the baked food and the interior
temperature of the baking device, and then outputting a control
voltage to the power converter.
2. The baking device for controlling a reliable browning level as
claimed in claim 1, wherein the thermal unit is a thermal grid.
3. The baking device for controlling a reliable browning level as
claimed in claim 1, wherein the microprocessor further comprises: a
memory storing a stable browning level value and a
temperature-time-browning converting table, the stable browning
level value is provided via a browning level knob of the baking
device; a comparing element comparing the temperature of the baked
food and the interior temperature of the baking device to provide a
current browning value; a detector judging if the reliable browning
level value is equal to that the current browning value or not, and
then outputting a detecting signal; and a regulator receiving the
detecting signal, and then outputting a control voltage to regulate
the output power of the power converter.
4. The baking device for controlling a reliable browning level as
claimed in claim 3, wherein the memory is a memorizer or a
cache.
5. The baking device for controlling a reliable browning level as
claimed in claim 3, wherein the comparing element is a
comparator.
6. A baking method for controlling a reliable browning level, the
process of the toasting being completed when the food reaches a
predetermined browning level, wherein the baking device comprises a
power converter, a thermal unit, a temperature sensor, a
environment temperature sensor, and a microprocessor, the baking
method comprising: storing a reliable browning level value and a
temperature-time-browning level provided by a browning level knob
of the baking device in a memory of the microprocessor; detecting
the temperature of a baked food by the temperature sensor and
integrating the food temperature with heating time and converting
into a temperature-time-browning detecting signal; detecting the
interior temperature of the baking device by the environment
temperature sensor and converting into a environment detecting
signal; comparing the temperature-time-browning detecting signal
and the environment detecting signal via a comparing element of the
microprocessor and obtaining a current browning level value;
judging whether judges the reliable browning level value is equal
to that of the current browning value or not via a detector of the
microprocessor; outputting a detecting signal from the
microprocessor when the judging result is true; and transmitting
the detecting signal to a regulator of the microprocessor to
generate a controlling voltage for regulating the output power of
the power converter.
7. The toasting method for controlling a reliable browning level as
claimed in claim 6, wherein the step of judging the detector of the
microprocessor, if the judging result is true, comprises the
microprocessor outputs a stop signal to the regulator of the
microprocessor for outputting a stop voltage to stop the power
converter.
8. A baking device for controlling a reliable browning level,
comprising: a power converter converting an input AC power supply
into a DC power supply; a thermal unit electrically connected to
the power converter for heating a baked food; a weight sensor is
electrically connected to the thermal unit for detecting the weight
of the baked food, and a microprocessor electrically connected to
the weight sensor to measure the weight of the baked food for
outputting a control voltage to the power converter.
9. The baking device for controlling a reliable browning level as
claimed in claim 8, wherein the thermal unit is a thermal grid.
10. The baking device controlling a reliable browning level as
claimed in claim 8, wherein the microprocessor further comprises: a
memory for storing a stable browning level value and a
weight-browning level converting table; a detector for converting
the weight of the baked food into a current browning level value
via the weight-browning level converting table; a comparing element
for comparing the current browning level and the stable browning
level to obtain a comparing signal; and a regulator for receiving
the detecting signal to output a control voltage for regulating the
output power of the power converter.
11. The baking device for controlling a reliable browning level as
claimed in claim 10, wherein the memory is a memorizer or a
register.
12. The baking device for controlling a reliable browning level as
claimed in claim 10, wherein the comparing element is a
comparator.
13. A baking method for controlling a reliable browning level, the
process of the baking being completed when a baked food reaches a
predetermined browning level, and the baking device comprises a
power converter, a thermal unit, a weight sensor, and a
microprocessor, the toasting method comprising: storing a reliable
browning level percent value and a weight-browning level converting
table provided by a browning level knob of the baking device in a
memory of the microprocessor; detecting an original weight of a
baked food by the weight sensor; executing a heat of the baked food
via the thermal unit and real-time measuring a current weight of
the baked food; comparing the original weight and the current
weight by a comparing element of the microprocessor and obtaining a
current browning level percent value; judging whether judges the
reliable browning level percent value is equal to the current
browning level percent value or not via a detector of the
microprocessor; outputting a detecting signal from the
microprocessor when the judging result is true; and transmitting
the detecting signal to a regulator of the microprocessor to
generate a controlling voltage for regulating the output power of
the power converter.
14. The baking method for controlling a reliable browning level as
claimed in claim 13, wherein the current weight is converted into
the current browning level percent value via the weight-browning
level converting table.
15. The baking method for controlling a reliable browning level as
claimed in claim 13, wherein the step of judging the detector of
the microprocessor, if the judging result is true, further
comprises the microprocessor outputting a stop signal from to the
regulator of the microprocessor to output a stop voltage to stop
the power converter.
16. A baking device for controlling a reliable browning level,
comprising: a power converter converting an input AC power supply
into a DC power supply; a thermal unit electrically connected to
the power converter for heating a baked food; an impedance sensor
electrically connected to the thermal unit for detecting the
impedance of the baked food; and a microprocessor electrically
connected to the impedance sensor to receive the impedance of the
baked food for outputting a control voltage to the power
converter.
17. The baking device for controlling a reliable browning level as
claimed in claim 16, wherein the thermal unit is a thermal
grid.
18. The baking device for controlling a reliable browning level as
claimed in claim 16, wherein the microprocessor further comprises:
a memory for storing a stable browning level value and an
impedance-browning level converting table; a detector for
converting the impedance of the baked food into a current browning
level value via the impedance-browning level converting table; a
comparing element for comparing the current browning level and the
stable browning level to provide a comparing signal; and a
regulator for receiving the detecting signal to output a control
voltage for regulating the output power of the power converter.
19. The baking device for controlling a reliable browning level as
claimed in claim 18, wherein the memory is a memorizer or a
register.
20. The baking device for controlling a reliable browning level as
claimed in claim 18, wherein the comparing element is a
comparator.
21. A baking method for controlling a reliable browning level, the
baking is completed when the baking device is controlled under a
reliable browning level, and the baking device comprises a power
converter, a thermal unit, an impedance sensor, and a
microprocessor, the baking method comprising: storing a reliable
browning level value and a weight-browning level converting table
provided by a browning level knob of the baking device in a memory
of the microprocessor; detecting an original weight of a baked food
by the impedance sensor; obtaining a state-changed impedance of the
baked food after being heated by the thermal unit; obtaining a
current impedance value as the thermal unit continues to heat the
baked food; converting the current impedance value into an
impedance-browning level by the impedance-browning level converting
table; detecting whether the reliable browning level is equal to
the current browning level or not via a detector of the
microprocessor; outputting a comparing signal from the
microprocessor when the detecting result is false, and transmitting
the comparing signal received by a regulator of the microprocessor
for generating a control voltage to regulate the output power of
the power converter.
22. The baking method for controlling a reliable browning level as
claimed in claim 21, wherein the step of detecting whether the
reliable browning level, if the detecting result is true, comprises
the microprocessor outputs a stop signal to the regulator of the
microprocessor to output a stop voltage to stop the power
converter.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a baking device and a
baking method thereof, and more especially to a baking device and a
baking method thereof for controlling a reliable browning
level.
[0003] 2. Description of the Prior Art
[0004] A traditional baking device (such as a toaster or an oven)
depends on heating effect of electric current, for example, the
primary component of a baking device is a thermal grid made from an
Fe--Ni alloy. The resistance coefficient of the Fe--Ni alloy is
very large and the Fe--Ni alloy is thinner than copper wire, so
electrons movement in the Fe--Ni alloy wire do not easily and
collides with other atoms. The collision accelerates the vibrations
of the atoms, raising the temperature, and increasing the
resistance coefficient, so that the number of electrons is
decreased. Because the number of electrons decreases, the amount of
vibrations is also reduced. Furthermore, because the vibrations of
the atoms are weaker, the strength of the current is raised. Due to
the higher current, the vibrations are accelerated, and the
temperature is raised again. By the alternation of the two opposite
effects, a steady state is reached within several seconds, that is
to say, because the two opposite effects counteract each other, the
temperature is not raised further, and the current is steady. The
heating effect of electric current is red and hot, and the bread is
baked.
[0005] For instance, ordinary baking devices control the browning
level of food (such as toast) to be baked by the timer which is set
in advance. However, the browning level of the toast is difficult
to control because of the different kinds of bread which may be
used and because the initial temperature of the interior of the
baking device is not taken into account. This results in burning,
over browning or insufficient browning of the bread. When the
browning level of the bread is insufficient, the bread is usually
put back into the baking device. Unfortunately, the taste of
rebaked toast is not as appealing to peoples' tastes.
[0006] Following is a comprehensive overview of the baking devices
currently available to consumers. Several disadvantages exist, most
notably: [0007] 1. The browning level is difficult to control, so
the browning level desired by a user is difficult to attain; [0008]
2. When a desired browning level cannot be reached, it is necessary
to put the toast back into the baking device again, so time is
wasted; and [0009] 3. The browning level of different kinds of
bread baked in a baking device for the same period of time may not
be the same.
[0010] Hence, the inventors of the present invention believe that
these shortcomings above are able to be improved upon and finally
suggest the present invention which is of a reasonable design and
is an effective improvement based on deep research and thought.
SUMMARY OF THE INVENTION
[0011] A baking device and a method thereof for controlling a
reliable browning level of the present invention are disclosed to
resolve the problem of the browning level being difficult to
control.
[0012] An object of the present invention is to provide a baking
device capable of baking any type of food, and the food needs to be
baked just one time to meet the tastes of people.
[0013] To achieve the above-mentioned object, a baking device for
controlling a reliable browning level of the present invention is
disclosed. The baking device includes a power converter converting
an input AC power supply into a DC power supply, a thermal unit
electrically connected to the power converter to heat up a baked
food, a temperature sensor electrically connected to the thermal
unit to detect the temperature of the baked food, a environment
temperature sensor detecting the interior temperature of the baking
device, and a microprocessor electrically connected to the
temperature sensor and the environment temperature sensor detects
the temperature of the baked food and the interior temperature of
the baking device for outputting a control voltage to the power
converter.
[0014] After a browning level has been selected, a reduced weight
owing to the difference in weight lost as the baked food is heated
and dries is calculated by the temperature sensor and the
microprocessor to define multiple browning levels to suit the
tastes of a user.
[0015] To further understand features and technical contents of the
present invention, please refer to the following detailed
description and drawings related the present invention. However,
the drawings are only to be used as references and explanations,
not to limit the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] FIG. 1 is a block diagram of a baking device for controlling
a reliable browning level of a first embodiment of the present
invention;
[0017] FIG. 2 is a block diagram of the interior of the
microprocessor of the first embodiment of the present
invention;
[0018] FIG. 3 is a flow chart of a baking method for controlling a
reliable browning level of the first embodiment of the present
invention;
[0019] FIG. 4 is a block diagram of a baking device for controlling
a reliable browning level of a second embodiment of the present
invention;
[0020] FIG. 5 is a block diagram of the interior of the
microprocessor of the second embodiment of the present
invention;
[0021] FIG. 6 is a flow chart of a baking method for controlling a
reliable browning level of the second embodiment of the present
invention;
[0022] FIG. 7 is a block diagram of a baking device for controlling
a reliable browning level of a third embodiment of the present
invention;
[0023] FIG. 8 is a block diagram of the inner of the microprocessor
of the third embodiment of the present invention;
[0024] FIG. 9 is a flow chart of a baking method for controlling a
reliable browning level of the third embodiment of the present
invention; and
[0025] FIG. 10 is an impedance-time coordinate of the present
invention.
DETAILED DESCRIPTION OF THE INVENTION
[0026] Referring to FIG. 1, a block diagram of a baking device for
controlling a reliable browning level of a first embodiment of the
present invention is shown. The device includes a power converter
12 converting an input AC power supply 10 into a DC power supply,
and the AC power supply 10 may be 110Vrms/60 HZ. A thermal unit 14
is electrically connected to the power converter 12 to heat up a
baked food to be baked. The thermal unit 14 may be a thermal grid.
A temperature sensor 16 is electrically connected to the thermal
unit 14 to detect the temperature of the baked food. An environment
temperature sensor 18 detects the interior temperature of the
baking device. A microprocessor 20 is electrically connected to the
temperature sensor 16 and the environment temperature sensor 18
detects the temperature of the baked food and the interior
temperature of the baking device, and then outputs a control
voltage to the power converter 12.
[0027] Referring to FIG. 2, a block diagram of the interior of the
microprocessor unit 20 of the first embodiment of the present
invention is shown. The microprocessor unit 20 includes a memory
202 storing a stable browning level value and a
temperature-time-browning converting table, the stable browning
level value is provided via a browning level knob of the baking
device. The memory 202 may be an EEPROM or a RAM. A comparing
element 204 compares the temperature of the baked food and the
interior temperature the baking device to provide a current
browning level value. The comparing element 204 may be a
comparator. A detector 206 converts the value of integrating food
temperature with heating time and the interior temperature of
baking device into the current browning level value by the
temperature-time-browning level converting table. A regulator 208
receives the detecting signal, and then outputs a control voltage
to regulate the output power of the power converter 12.
[0028] Referring to FIG. 3, a flow chart of a baking method for
controlling a reliable browning level of the first embodiment of
the present invention is shown. The process of baking is completed
when the baking device reaches a predetermined browning level. The
baking device includes a power converter 12, a thermal unit 14, a
temperature sensor 16, an environment temperature sensor 18, and a
microprocessor 20. Referring to FIG. 1 and FIG. 2, the baking
method includes the baking device being set with a browning level
knob (not shown) which provides a reliable browning level value,
the reliable browning level value and the temperature-time-browning
level converting table are stored in the memory 202 of the
microprocessor 20 (S100).
[0029] A temperature of a baked food is detected by the temperature
sensor 16 and integrating the food temperature with heating time
are then converted into a temperature-time-browning detecting
signal (S102). The interior temperature of the baking device is
detected by the environment temperature sensor 18 and is then
converted into an environment detecting signal (S104). The
comparing element 204 of the microprocessor 20 compares the
temperature-time-browning detecting signal and the environment
detecting signal for obtaining a current browning level value
(S106). The detector 206 of the microprocessor 20 judges that if
the reliable browning level value is equal to that of the cur rent
browning value (S108), in S108, if the judging result is true, the
microprocessor 20 outputs a stop signal to the regulator 208 of the
microprocessor 20 for outputting a stop voltage to stop the power
converter 12 (S110). Alternatively, if the judging result is false,
the microprocessor 20 outputs a detecting signal (S112), and the
detecting signal is transmitted to the regulator 208 of the
microprocessor 20 to generate a controlling voltage for regulating
the output power of the power converter (S114).
SECOND EMBODIMENT
[0030] Referring to FIG. 4, a block diagram of a baking device for
controlling a reliable browning level of a second embodiment of the
present invention is shown. The baking device includes a power
converter 12 converting an input AC power supply 10 into a DC power
supply, and the AC power supply 10 may be 110Vrms/60 HZ. A thermal
unit 14 is electrically connected to the power converter 12 to heat
the food, and the thermal unit 14 may be a thermal grid. A weight
sensor 22 is electrically connected to the thermal unit 14 to
detect the weight of the baked food. A microprocessor 20 is
electrically connected to the weight sensor 22 to detect the weight
of the baked food, and then output a control voltage to the power
converter 12.
[0031] Referring to FIG. 5, a block diagram of the interior of the
microprocessor unit 20 of the second embodiment of the present
invention is shown. The microprocessor unit 20 includes a memory
202 storing a stable browning level value and a weight-browning
level converting table 2020, the stable browning level value is
provided via a browning level knob of the baking device, the memory
202 may be an EEPROM or a RAM. A detector 206 converts the weight
of the baking food into a current browning level value by the
weight-browning level converting table 2020. A comparing element
204 compares the percent of the current browning level and the
stable browning level for providing a comparing signal, the
comparing element 204 may be a comparator. A regulator 208 receives
the detecting signal, and then outputs a control voltage to
regulate the output power of the power converter 12.
[0032] Referring to FIG. 6, a flow chart of a baking method for
controlling a reliable browning level of the second embodiment of
the present invention is shown. The process of baking is completed
when the baking device is controlled under a reliable browning
level, the baking device includes a power converter 12, a thermal
unit 14, a weight sensor 22, and a microprocessor 20. Referring to
FIG. 4 and FIG. 5, the baking method includes a reliable browning
level value and a weight-browning level converting table 2020
provided by setting a browning level knob (not shown) on the baking
device. The reliable browning level value and the weight-browning
level converting table 2020 are stored in the memory 202 of the
microprocessor 20 (S200).
[0033] The original weight of the baked food is detected by the
weight sensor 22 (S202). The baked food is heated by the thermal
unit 14 and a current weight of the baked food is measured
instantaneously (S204). The comparing element 204 of the
microprocessor 20 compares the original weight and the current
weight and then outputs a current browning level percent (S206).
The detector 206 of the microprocessor 20 determines whether the
reliable browning level percent value is equal to the current
browning level percent value or not (S208). If the measured result
is true, the microprocessor 20 outputs a stop signal to the
regulator 208 of the microprocessor 20 for outputting a stop
voltage to stop the power converter 12 (S210). Alternatively, if
the measured result is false, the microprocessor 20 outputs a
comparing signal (S212). The comparing signal is transmitted to the
regulator 208 of the microprocessor 20 to output a controlling
voltage for regulating the output power of the power converter
(S214).
[0034] For the second embodiment, the weight sensor weighs the
original weight of the unbaked food and the weight of the baked
food instantaneously. The browning level may be estimated by the
percent of reduced weight, more weight percent reduced, more higher
the browning level to be, heating is stopped when the weight
reaches a predetermined percent.
THIRD EMBODIMENT
[0035] Referring to FIG. 7, a block diagram of a baking device for
controlling a reliable browning level of a third embodiment of the
present invention is shown. The baking device includes a power
converter 12 converting an input AC power supply 10 into a DC power
supply. The AC power supply 10 may be 110Vrms/60 HZ. A thermal unit
14 is electrically connected to the power converter 12 to heat up
the baked food. The thermal unit 14 may be a thermal grid. An
impedance sensor 24 is electrically connected to the thermal unit
14 to detect the impedance of the baked food. A microprocessor 20
is electrically connected to the impedance sensor 24 to receive the
impedance of the baked food, and then outputs a control voltage to
the power converter 12.
[0036] Referring to FIG. 8, a block diagram of the interior of the
microprocessor unit 20 of the third embodiment of the present
invention is shown. The microprocessor unit 20 includes a memory
202 storing a stable browning level value and an impedance-browning
level converting table 2022. The stable browning level value is
provided via a browning level knob of the baking device. The memory
202 may be an EEPROM or a RAM. A detector 206 converts the
impedance of the baked food via the impedance-browning level
converting table 2022 into a current browning level. A comparing
element 204 compares the current browning level and the stable
browning level to provide a comparing signal. The comparing element
204 may be a comparator. A regulator 208 receives the comparing
signal and then outputs a controlling voltage for regulating the
output power of the power converter 12.
[0037] Referring to FIG. 9, a flow chart of a baking method for
controlling a reliable browning level of the third embodiment of
the present invention is shown. The process of the toasting is
completed when the baking food reaches a predetermined browning
level. The baking device includes a power converter 12, a thermal
unit 14, a weight sensor 22, and a microprocessor 20. Referring to
FIG. 7 and FIG. 8, the baking method includes a reliable browning
level value and an impedance-browning level converting table 2022
via a browning level knob (not shown) on the baking device. The
reliable browning level value and an impedance-browning level
converting table 2022 are stored in the memory 202 of the
microprocessor 20 (S300).
[0038] When baked food is put into the baking device to be baked,
an original impedance of the baked food is detected by the
impedance sensor 24 (S302). A state-changed impedance of the food
is obtained after the baking food is heated by the thermal unit 14
(S304). The state-changed impedance is obtained when the baking
food becomes dried, but is not yet singed. The state-changed
impedance is lower than the original impedance. A current impedance
value is obtained as the thermal unit 14 continues to heat the
baking food (S306). The current impedance value is converted into
an impedance-browning level by the impedance-browning level
converting table 2022 (S308). The detector 206 of the
microprocessor 20 judges if the reliable browning level is equal to
the current browning level or not (S310). If the judge result is
true, the microprocessor 20 outputs a stop signal to the regulator
208 of the microprocessor 20 for outputting a stop voltage to stop
the power converter 12 (S312). Alternatively, if the judge result
is false, the microprocessor 20 outputs a comparing signal (S314).
The comparing signal is transmitted to the regulator 208 of the
microprocessor 20 to output a control voltage for regulating the
output power of the power converter (S316).
[0039] In the third embodiment, the impedance is measured via two
measuring sticks placed in the baking device. Referring to FIG. 10,
an impedance-time coordinates of a baked food of the present
invention is shown. If the initial value of the food (point A) is
somewhat high, as the food dries due to the heating process, the
impedance is lower, thermal after the turning point (point B) is
reached the thermal time is calculated. If the browning level
(point C) is higher than the turning point (point B), the heating
time is controlled by the browning level (point C). In this way,
the object of the present invention, to control the heating time
between point B and point C is achieved. Furthermore, the impedance
may cooperate with a capacitance to bring surge, the impedance may
be measured by surge frequency. Alternatively, the impedance may be
obtained via Ohm's Law.
[0040] The browning level is determined by the moisture content of
the baked food; the lower the moisture content, the higher the
browning level. Baking device currently available to consumers use
time as the only control parameter for determining the browning
level, controlling the browning level via the intensity of the
heated wire. However, the thickness of the baked food and the
initial temperature are contribute to the end result, so the effect
can often be somewhat bad. The methods provided in the three
embodiments of the present invention can however, control the
baking device to a reliable browning level via measuring the
relationship of the moisture content of the baked food and the
browning level.
[0041] What is disclosed above are only the preferred embodiments
of the present invention, and it is therefore intended that the
present invention not be limited to the particular embodiment
disclosed. It should be understood by those skilled in the art that
various equivalent changes may be made depending on the
specification and the drawings of present invention without
departing from the scope of the present invention.
* * * * *